(near 3rd Street)
A friend and I walked in on a whim as we were walking by and
noticed signage touting it as a champagne bar. And the interior design looked
like we were on the inside of a jewelry box: all white and gold with hanging
chandeliers. Sparkly!
Even the unisex bathroom was lovely!
We basically wanted some after-dinner drinks. So my friend
ordered the Bleeding Heart ($14): a cocktail made of blood orange, hibiscus,
and champagne. I had a sip and it was delicious. Fun and festive!
I ordered the Himalayan Quail ($12): a cocktail made of
tangerine juice, Thai chili, Citre Dulce French sparkling cider, and Himalayan
salt. It was an eccentric mix of spicy heat, sourness, fruitiness, and
saltiness. Glad I experimented, but would not order again as it’s a bit too
complex of a drink for me.
To accompany our drinks, we decided to order some finger
food. Odd sort of paper ordering, which seemed a bit childish(?). We were given
a sheet listing their food offerings, along with a pencil for us to check off
the appropriate box.
We went with an order of their mix of marinated olives ($6).
And an order of their truffle fries ($7) with black garlic
aioli and black ginger reduction. Delicious as I love the taste and smell of
truffle!
It was only looking up information on the establishment
afterward, that I learned that it had just recently opened (July 2016). And
that it was a vegan, plant-based tapas bar, completely dairy-free—their cheeses
are made with nuts or soy. And even more surprising, the chef is Daphne
Cheng?!? (See my blog post of attending her Spring Blossom Pop-Up Dinner at The
Seed on April 18, 2015.)
What an incredible find!
Pros:
Beautiful décor!
Cons:
Seating is a bit uncomfortable. The bar was actually a bit more comfortable than table seating as the chairs at the table were highchairs.
Final Thoughts
Now realizing that Daphne Cheng is their chef, I will have
to return to try a real meal.
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